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The October 2007 Recipe of the Month Homemade Truffles Here's an easy but elegant dessert to serve on a cool Autumn evening... lovely homemade truffles, with a dash of liqueur, are always a festive treat. We thank Mary Ann Carbonell for this terrific recipe. Have some fun experimenting with different additions, too!
Ingredients 1/2 pound (about 250 grams) of good-quality semisweet chocolate 1/4 cup all purpose cream (or whipping cream) 1 teaspoon strong coffee Cocoa for dusting Directions Melt the chocolate carefully in a double boiler, then set aside. Warm 1/4 cup whipping cream in a heavy saucepan. Add one teaspoon coffee to cream, stir, and remove from heat. Pour the mixture over the melted chocolate and stir well; mixture will thicken. Let it set in refrigerator for at least twenty minutes and then form into truffle-sized balls. Roll the truffles in the cocoa. Lay out on waxed paper and refrigerate again before serving, but serve at room temperature. Other variations can be rainbow or chocolate sprinkles to roll the truffles in, orange liqueur (such as Grand Marnier) or kirsch truffles (just add 1 teaspoon liqueur to the cream), or ground chocolate to dust over the finished truffles. Store in the refrigerator, as these are made with fresh cream. Makes approximately 2 dozen truffles. Bring to parties or serve as after dinner treats. Great with Red wine! Enjoy!